Eggplant Curry

Eggplant Curry

Prep time: 45 minutes (start rice when you begin)
2-3 T butter and/or peanut oil (I used canola, though)
1 T mustard seeds
2 T sesame seeds (didn’t have any, so left them out)
2 t cumin seeds
1 ½ cups chopped onions
1 ½-2 t salt
2 t turmeric
¼ t cayenne, possibly more, depending on tolerance/preference
2 medium eggplants (7-8” long, 4’ diam at roundest point), cut into 1” cubes
Water, as needed
2 cups fresh or frozen green peas
Optional: 1 small bunch fresh cilantro, minced(didn’t have any, so I had to do without)

1- Heat butter or oil over medium heat in a very large, deep skillet or dutch oven. Add seads, and sauté till they begin to pop, about 5 minutes.

2- Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8-10 minutes, or till onion is translucent.

3- Add eggplant . Cook, stirring from the bottom regularly, for 15-20 minutes, until the eggplant is soft. You might add a little water if mixture is too dry. Cover the pan between stirrings.

4- Steam the peas till they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.

6-8 servings

Sesame Chicken

It's not gourmet, but it is very fast and easy and so yummy

Sesame Chicken Recipe #44321
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
by Jenny White
6 servings
21 min 5 min prep

6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds

Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.